» Mocha Viennese Swirl Cookies

These are some of the most delicious cookies I’ve ever eaten, and I begged the recipe from my sister, who knows how much I love strong coffee and chocolate combinations. She made them for me a few years ago, and ever since I make them not only for Christmas cookies but just for a treat for myself .

Her daughter coincidentally who is just 8 years old, is absolutely made about them and asks repeatedly for those chocolate coffee cookies every time they bake.

9 ounces of semi sweet chocolate

1 cup unsalted butter

1/2 cup confectioners sugar

3 tablespoons very strong black coffee or two tablespoons instant coffee granules dissolved in three tablespoons water

1 and 3/4 cups flour

1/2 cup cornstarch

20 whole almonds or 20 half cherries.

Directions:

Preheat your oven to 375 and grease two large baking sheets

melt four ounces of the chocolate in a bowl in the microwave

Cream the butter and sugar until smooth and creamy and then beat in the chocolate, along with the black coffee.

Fold in the flour and cornstarch to make a soft mixture

Spoon the mixture into a pastry bag.

Pipe twenty swirls onto the baking sheets allowing room between them for spreading

Press an almond or a cherry into the center of each.

Bake for about 15 minutesuntilt he cookies are just beginning to brown.Allow them to cool for about ten minutes on the same sheet before lifting them carefully to a cooling rack.

Melt the remaining chocolate and dip the base or bottom of each cookie in the chocolate to coat it.